NACHO-STYLE SPAGHETTI

2 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
3 c. shredded sharp Cheddar cheese 
2 Tbsp. grated Parmesan cheese 
1/2 tsp. salt 
1/4 tsp. ground black pepper
1 lb. spaghetti, broken in half
4 1/2 oz. can chopped green chilies, drained
14 1/2 oz. can Mexican-style stewed tomatoes, drained
2 Tbsp. chopped black olives (optional)

Preheat oven to 350 degrees. 

Melt the butter in a large saucepan over low heat. Using a whisk, gradually stir in the flour. Heat about 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring frequently until mixture boils. Remove from heat. Add cheeses, salt and pepper. Stir until cheese melts and sauce is smooth. Set aside.

In the meantime, cook pasta according to manufacturer's directions. Drain and return to cooking pot. Add cheese sauce and remaining ingredients except olives, and stir to combine. Transfer to a large, ovenproof casserole. 

Bake, covered with foil, for about 20 minutes. Divide evenly on serving plates, and top with chopped olives, if desired. Sprinkle with additional parmesan cheese and serve immediately.